Browse Articles

Amy Aparicio Clark ’92 is lead director in CVS Health’s philanthropy division, where she has developed grants portfolios addressing disparities in maternal health outcomes between white and Black women, and youth experiencing mental health challenges.

Hoi-Fei Mok ’10 once saw themselves as someone with three separate interests: environmental science, social justice, and art. But now, Hoi-Fei, a self-described “artist, community organizer, and climate policy practitioner,” has found ways to bring these areas together.

Tonja Adair ’92 is co-founder of Splice Design, an architecture firm with offices in New York City and Atlanta. During her time at the College, where she majored in architecture, Tonja learned the importance of active involvement in the community.

Please Write, the debut novel of Judy Rousuck ’72, is a daring feat of storytelling, consisting of letters exchanged between two dogs and “Grandma Vivienne,” the alter ego of a recently widowed artist.

For 13 years, until December 2022, Connie Whitman Baher ’63 coordinated her mother’s care. “For me, anybody who is a care coordinator is a caregiver,” Connie says.

Though she had a considerable background in poetry by age 18, Mila Cuda ’22 initially resisted the urge to major in English. A spoken word poet at home in L.A., she thought studying creative writing would be too obvious a path—but she kept finding herself in English classes.

It started with a hug from the Dalai Lama. In 2008, Amy Yee ’96 was working in Delhi as a Financial Times correspondent when she was sent to Dharamshala—the Himalayan town that is home to the Tibetan government in exile—to report on protests in Tibet.

An interest in memory and the brain led Lisa Barnes ’89 to neuropsychology, and when she landed a faculty position at Rush University in Chicago, her hometown, she began working with a study focused on Alzheimer’s disease.

Polly Keller Vanasse ’73 volunteers for Gaining Ground, a Concord, Mass., nonprofit that for more than 25 years has grown organic vegetables and fruit with the help of thousands of community volunteers. Gaining Ground donates 100% of its fresh food to meal programs and food pantries.